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Jubilee Berry Cheesecake Recipe

Jubilee berry cheesecake recipe - inspired by the Queen's Platinum jubilee, this no-bake dessert is perfect for the occasion. Coeliac-friendly and wheat-free.
Prep Time 25 minutes
Chilling time 5 hours
Servings 10 people
Calories 283kcal

Ingredients

  • 280 g gluten free shortbread (or any other gluten free biscuits like digestives)
  • 85 g butter melted
  • 650 g mascarpone / full fat cream cheese
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • strawberries, raspberries and blueberries for the top and an extra 8 strawberries for inside the filling layer

Instructions

For the base:

  • Firstly, make your base. Crush your gluten free biscuits – either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don’t over blitz them into a fine dust!
  • Melt your butter – I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop – it’s done!
  • Pour your melted butter into your crushed biscuits and mix together in a bowl.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin.
  • Place it in the fridge to chill whilst you make your cheesecake top.

For the cheesecake filling:

  • Mix together your mascarpone (cream cheese) and icing sugar. I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had my mixer on for just under 2 minutes for this – try not to over mix though… don’t let it split!)
  • Cut strawberries in half (7-8 should be about right), ideally all similar sized. Place them around the edge of the tin to form a crown.
  • Spoon your cheesecake filling on top of the chilled base and strawberry edge, then use a palette knife to smooth over the top. Place in the fridge to chill, ideally overnight but no less than 5 hours.

To assemble:

  • Remove your cheesecake from the fridge and push it out of the tin and place on your serving plate.
  • Slice more strawberries and then use them alongside your fresh raspberries and blueberries to create a union jack design.
  • Serve up straight away and keep spare in the fridge.

Nutrition

Calories: 283kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 100mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg